Vegan “Fish” Cakes

🛒 Ingredients

• #Base Mixture
• 500g floury potatoes (such as Russet or Maris Piper), peeled and chopped
• 200g firm white tofu, pressed well and finely crumbled
• 15g dried seaweed sheets (nori, wakame, or dulse), rehydrated and finely chopped
• 2 tbsp capers or chopped gherkins (optional, for extra briny flavour)
• 2 spring onions, finely sliced
• 2 tbsp fresh parsley & dill, chopped
• 1 tbsp lemon juice
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2–3 tbsp plain flour (to bind)
• #Coating & Frying
• 60g fine breadcrumbs (vegan)
• 2 tbsp cornstarch
• 2 tbsp plain flour
• ½ tsp salt & pepper
• Neutral oil for shallow frying

👩‍🍳 Instructions

1. 1

   Cook the potatoes: Boil or steam potatoes until very soft. Drain well and mash thoroughly — do not add milk or butter. Let cool completely.

2. 2

   Build the flavour: In a large bowl, combine mashed potato, crumbled tofu, chopped seaweed, capers/gherkins, spring onions, herbs, lemon juice, and all seasonings. Mix well until evenly combined. Add the 2–3 tbsp plain flour only if needed to help bind the mixture.

3. 3

   Shape: Divide the mixture into equal portions and form into round, thick patties about 2–3 cm thick.

4. 4

   Coat: Mix breadcrumbs, cornstarch, flour, salt, and pepper in a shallow dish. Press each patty firmly into the coating until fully covered on all sides.

5. 5

   Fry: Heat oil in a frying pan over medium heat. Cook the patties for 3–4 minutes per side until deep golden brown and crisp all over.

6. 6

   Serve: Drain on kitchen paper, then serve warm with lemon wedges, fresh herbs, or your favourite vegan dipping sauce.